Add Collard Green recipe (#518)

3 files changed, 44 insertions, 14 deletions

diff --git a/data/pix/collard-greens-with-smoked-duck-and-parsnips.webp b/data/pix/collard-greens-with-smoked-duck-and-parsnips.webp
new file mode 100644
index 0000000..7ec378a
--- /dev/null
+++ b/data/pix/collard-greens-with-smoked-duck-and-parsnips.webp
diff --git a/src/belgian-pear-syrup.md b/src/belgian-pear-syrup.md
index c9829d6..9040426 100644
--- a/src/belgian-pear-syrup.md
+++ b/src/belgian-pear-syrup.md
@@ -7,9 +7,9 @@ A delicious syrup that can be eaten on bread and used in a multitude of recipes.
 
 ## Ingredients
 
-- 7 pears (quality doesn't matter, you can argue that overripe pears are better because they have more suggar content)
+- 7 pears (Quality doesn't matter; you can argue that overripe pears are better because they have more sugar content.)
 - 3 apples
-- a small handfull of dates, raisins, dried appricots or prunes (optional, you can experiment with these they can bring some nice flavors)
+- a small handfull of dates, raisins, dried apricots or prunes (optional — you can experiment with these; they can bring out some nice flavors.)
 - 150 grams sugar
 - 1 glass of water
 - find sieve or cheese cloth
@@ -17,18 +17,18 @@ A delicious syrup that can be eaten on bread and used in a multitude of recipes.
 
 ## Directions
 
-1. Wash the outside of the fruit with water and cut it in 8 medium sized pieces, you don't have to core or deseed the fruit everything can go in the pot.
-2. Place the fruit in a large pan with a thick bottom so you get even heat, i suggest you place the pears on the bottom since they don't burn as fast, add the glass of water.
-3. If you are using them add the dried fruits at this point.
-4. Put the heat as low as you can get it and let it all slowly stew for 3 hours, stiring every now and then.
-5. At this point you can boil your glass jars to sterilize them, place them on a clean, dry towel.
-6. When the fruit is done cooking for 3 hours grab your sieve or cleese cloth and place it over a bowl, run your fruit through it until you have extracted all the clear liquid, you can discard the pulp.
-7. Quickly rins the pot with water so its clean and add the fruit liquid back, put back on the stove.
-8. Add the sugar, add a bit less sugar if you also used dried fruits.
-9. Cook for another 2 hours, after that stir every so often, Be careful with the stirring if you stir too often it might caramelize too quickly.
-10. After two to two and a halve hours your syrup should be nearly done
-11. At this point its up to you on how thick you want your syrup to be, a good way to test the viscosity is to drop a little bit on a cold plate or your countertop to see how it is at room temperature.
-12. when you are happy with the viscosity poor the syrup into your sterilized jars and immeadiatly seal them.
+1. Wash the outside of the fruit with water and cut it in 8 medium sized pieces. You don't have to core or deseed the fruit; everything can go in the pot.
+2. Place the fruit in a large pan with a thick bottom so you get even heat. I suggest you place the pears on the bottom, since they don't burn as fast. Add the glass of water.
+3. If you are using them, add the dried fruits at this point.
+4. Put the heat as low as possible and let it all slowly stew for 3 hours, stirring every now and then.
+5. At this point, you can boil your glass jars to sterilize them. Place the sterilized jars on a clean, dry towel.
+6. When the fruit is done cooking for 3 hours, grab your sieve or cheese cloth, and place it over a bowl, run your fruit through it until you have extracted all the clear liquid. You can discard the pulp.
+7. Quickly rinse the pot with water until clean and add the fruit liquid back. Place back on the stove.
+8. Add the sugar. Add a bit less sugar if you also used dried fruits.
+9. Cook for another 2 hours. After that, stir every so often, Be careful with the stirring; if you stir too often, it might caramelize too quickly.
+10. After two to two and a half hours, your syrup should be nearly done.
+11. At this point, it's up to you on how thick you want your syrup to be. A good way to test the viscosity is to drop a little bit on a cold plate or on your countertop to see how it is at room temperature.
+12. When you are happy with the viscosity, pour the syrup into your sterilized jars and immediately seal them.
 
 ## Contribution
 
diff --git a/src/collard-greens-with-smoked-duck-and-parnips.md b/src/collard-greens-with-smoked-duck-and-parnips.md
new file mode 100644
index 0000000..ff91261
--- /dev/null
+++ b/src/collard-greens-with-smoked-duck-and-parnips.md
@@ -0,0 +1,30 @@
+# Collard Greens with Smoked Duck and Parsnips
+
+This dish was a pandemic leftover invention loosely inspired by Ethiopian gomen. It can be served as a side dish, but we eat it an an entree. If you intend it as a side dish, then this serves 4. The smoked duck adds a bit of saltiness, so it's better to season to taste after cooking. Serve with good quality, crusty bread.
+
+- ⏲️ Prep time: 20 min
+- 🍳 Cook time: 20 min
+- 🍽️ Servings: 2
+
+## Ingredients
+
+- 1/2 smoked duck breast (skin on) chopped  
+- 1 large onion sliced
+- 1 small parsnip julienned
+- 1 large bunch collard greens chopped into ribbons
+- 1/2 green cabbage cut into ribbons (optional)
+- 1–2 tablespoons olive oil and/or butter
+- 1 teaspoon ground coriander
+- 1/2 teaspoon cinnamon
+- 1/2 teaspoon garam masala
+
+## Directions
+
+1. In a large dutch oven (or a big pot with a lid) on low heat, add the chopped duck breast and olive oil and/or butter to the pot for a couple of minutes. Then add the spices, and cook for a minute or two before adding the sliced onion. Let cook for 5 minutes and then add the parsnip and sweat.
+2. Add the ribboned cabbage and collard greens, a few twists of freshly ground pepper, and two tablespoons of water to the pot and cover. Cook until the greens are wilted and tender to the bite. 
+
+## Contribution
+
+- Jayson
+
+;tags: vegetables sides duck